The Vanilla Bean SG

Wishing everyone a Happy Dragon Festival!
端午节快乐!

4th Intake

July

Steamed 9-layer Kuih Lapis &
Kuih Lopes.

Date/Time
25th July 2026, Saturday
9am - 1pm

Suitable for Beginner
Non SkillsFuture Credit Redeemable

Sharing two local kuihs made in cheerful and bright colours.
Instructor Winnie is bringing you back to the nostalgic feel when tasting these delightful kuihs especially her Nyonya version of 9-layer kuih with springy soft texture can be torn layer by layer.

Class Content
*Introduce key ingredients
*How to make mixture and
mixing colour
*Key pointers to steam each
layer for springy texture
*How to unmould from tin
*Kuih Lopes- learn to steam
rice for the right texture
*Wrapping method in Banana
leaf.
*Prepare fresh shredded coconut
and Gula Melaka syrup
*Packing and storage

Detail
$198 per pax including including all materials

Bring Home
Recipes
3.5” x 7” size of 9-layer Kuih Lapis
6 pcs of Kuih Lopes and syrup

Instructor: Winnie Jau

Class will be conducted in Mandarin.

Please contact Karen at 94881212 for your seat.
Alternatively, please view all other classes in our website https://vanillabeansg.com.

NEW

July

Pig’s Trotter in Black Vinegar & Honey Lemon Sauce Chicken Wing

Date/Time
26th July 2026, Sunday
9am - 2pm

Suitable for Beginner
Non SkillsFuture Credit Redeemable

Join Winnie Jau and discover the secrets behind two delicious, crowd-pleasing dishes!
Pig’s Trotter in Black Vinegar, also known as Pork Knuckles in Black Sweet Vinegar, is a cherished traditional dish in the Chinese community. It is especially popular during the postpartum confinement period, the month following childbirth, and is valued for its rich flavour and nourishing ingredients. Many people also enjoy this classic dish for its association with collagen-rich pork trotters and calcium-containing ingredients.

To complete the menu, Winnie will also teach you how to prepare Honey Lemon Sauce Chicken Wings—a delightful dish featuring crispy, juicy chicken wings coated in a sweet and zesty glaze that the whole family will love.

Class Content
* Introduce key ingredients
* How to prepare authentic Pig’s Trotter in Black Vinegar
* The purpose and traditional benefits of each key ingredient
* Tips for achieving a rich, flavourful vinegar broth
* How to make irresistible Honey Lemon Sauce Chicken Wings
* Practical cooking techniques and plating ideas

Details
$238 per pax including all materials

Bring Home:
Recipes
Pork Trotter in Black Vinegar
Honey Lemon Sauce Chicken Wing

Instructor: Winnie Jau

Class will be conducted in Mandarin

Please contact Karen at 94881212 for your registration.
Please visit our website https://vanillabeansg.com for other classes.

2nd Intake - Premium Lapis Surabaya by Instructor Winnie Jau.

Thank you all for your attendance today.

NEW

June

Hakka Yellow Rice Wine Food Menu
Suitable for Beginner

Date/Time:
28th June 2026, Sunday
9am - 4pm

Non Skillsfuture Redeemable Class

We are pleased to launch our Hakka Yellow Rice Wine Food Menu, specially requested by students.
This new menu features nutrient-dense, comforting meals thoughtfully designed to support body constituents, postpartum recovery, and replenish energy.
Join Winnie Jau to discover the fundamentals in making them from scratch.

Class Content：
*Introduce ingredients and equipment & techniques
*Learn the fundamentals of brewing & fermentation process in making Yellow Rice Wine
*Apply knowledge and techniques to achieve the success in replicating the wine at home
*Learn to condition chicken and apply skills to cook the Hakka Yellow Rice Wine Kampong Chicken
*Learn to make Ginger Yao Rou Mee Sua using Yellow Rice Wine
*Sharing of dishes to use with this home brew wine
*Storage practices for wine

Details
Fee: $268 per pax including all materials.
Lunch will be included

Bring Home
Recipe
Hakka Yellow Rice Wine in a bottle (demonstrate initial step in class)
Own Hakka Rice Wine Kampong Chicken
Own Hakka Ginger Wine Yao Rou Mee Sua

Instructor: Winnie Jau

Class will be conducted in Mandarin

Please contact Karen at 94881212 to register your seat.

NEW

July

Hakka Yellow Rice Wine Food Menu
Suitable for Beginner

Date/Time:
5th July 2026, Sunday
9am - 4pm

Non Skillsfuture Redeemable Class

We are pleased to launch our Hakka Rice Wine Food Menu, specially requested by students.
This new menu features nutrient-dense, comforting meals thoughtfully designed to support body constituents, postpartum recovery, and replenish energy.
Join Winnie Jau to discover the fundamentals in making them from scratch.

Class Content：
*Introduce ingredients and equipment & techniques
*Learn the fundamentals of brewing & fermentation process in making Yellow Rice Wine
*Apply knowledge and techniques to achieve the success in replicating the wine at home
*Learn to condition chicken and apply skills to cook the Hakka Rice Wine Kampong Chicken
*Learn to make Ginger Yao Rou Mee Sua using Yellow Rice Wine
*Sharing of dishes to use with this home brew wine
*Storage practices for wine

Details
Fee: $268 per pax including all materials.
Lunch will be included

Bring Home
Recipe
Hakka Yellow Rice Wine in a bottle (demonstrate initial step in class)
Own Hakka Rice Wine Kampong Chicken
Own Hakka Ginger Wine Yao Rou Mee Sua

Instructor: Winnie Jau

Class will be conducted in Mandarin

Please contact Karen at 94881212 to register your seat.

NEW

JULY CLASS

Nama Donuts

Suitable for Beginner
Non-SkillsFuture Redeemable

Date & Time:
12th July (Sunday)
9am - 1pm

In this hands-on class, you’ll learn dough preparation, fermentation, shaping, frying techniques, filling, and finishing for beautifully crafted artisanal doughnuts.

Specially brought to you by Instructor Charlynn Gwee

Course Content:

* Midnight Chocolate – a rich and velvety dark chocolate cream with deep cocoa notes, finished with a light dusting of cocoa powder for the ultimate chocolate lover’s treat.

* Ispahan – inspired by the classic French flavour combination of rose, raspberry, and lychee. Delicate rose cream is paired with vibrant raspberry and sweet lychee for a beautifully fragrant and balanced doughnut.

* Truffle Honey – a luxurious combination of silky honey cream infused with aromatic truffle, creating a sophisticated sweet-and-savory flavour profile that is both unique and indulgent.

Details:
Fee: $228 nett per pax including all materials.

Bring Home:
Recipe
12 pieces of doughnuts

Instructor: Charlynn

WhatsApp Karen at 94881212 for more information or registration

You can visit our website http://www.vanillabeansg.com to check on other classes

1st intake of Premium Lapis Surabaya with Instructor Winnie Jau — fully booked! Students learned the fundamental knowledge and skills to create this popular authentic cake from scratch.

A moist and yummy treat, perfect for any occasion and any time of the day.
Thank you for spending your Hari Haji with us!

The 2nd Intake has been scheduled on 13th June, Saturday. Please contact Karen at 94881212 for registration. 2 spots available.

3rd Intake - Viral Dubai Chocolate Bars class was a full house today — thank you to everyone who joined us! 🍫💛
Three indulgent flavors were shared by Instructor Charlynn Gwee:
🌟 Crunchy Pistachio Kunafa
🌟 Crunchy Biscoff
🌟 Rum Caramel

Everyone left with the essential skills to recreate these amazing treats at home.
Thank you for joining us today.🫰

2nd intake of the British Butcher’s Fundamentals class on Cumberland, Pork & Apple Sausages led by Instructor Charlynn Gwee — and once again, fully booked 🈵

A hands-on class focused on crafting healthy, delicious sausages from scratch, using quality ingredients and proper butchery techniques. Now it’s something you can confidently recreate at home for family and friends.